Williamsburg Orange Cake
Bright, zesty, and wonderfully moist, the Williamsburg Orange Cake is a citrus-infused masterpiece that’s perfect for any occasion. This classic dessert features a tender crumb enriched with fresh orange juice and zest, offering a burst of tangy sweetness in every bite. Its rich butter base and delicate balance of vanilla provide a flavor profile that’s both nostalgic and sophisticated. The cake is topped with a luscious orange glaze that drips beautifully down the sides, adding an extra layer of citrusy indulgence. With a simple yet elegant design, this orange cake is an ideal centerpiece for brunch gatherings, afternoon tea, or a refreshing summer treat. Ready in just over an hour, it’s a showstopping recipe that combines timeless baking techniques with fresh, vibrant ingredients. Keywords: Williamsburg Orange Cake, citrus dessert, orange glaze cake, moist orange cake recipe.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tablespoons orange zest (from 2 large oranges)
- 0.75 cup fresh orange juice
- 0.5 cup whole milk
- 1 teaspoon vanilla extract
- 1.5 cups powdered sugar
- 3 tablespoons fresh orange juice (for glaze)
- 1 tablespoon unsalted butter, melted (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or two 8-inch pans for layer cakes) and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs to the butter mixture one at a time, beating well after each addition. Stir in the orange zest and vanilla extract.
In a measuring cup, combine the fresh orange juice and milk.
With the mixer on low speed, add the dry ingredients to the wet mixture in three additions, alternating with the orange juice mixture (beginning and ending with the dry ingredients). Mix until just combined. Do not overmix.
Pour the batter into the prepared pan(s) and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, fresh orange juice, and melted butter until smooth.
Drizzle the glaze over the cooled cake, allowing it to run down the sides. Let the glaze set for 10-15 minutes before slicing and serving.
Enjoy your Williamsburg Orange Cake as a dessert or alongside tea or coffee!
Nutrition Facts
Calories |
5832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.0 g | 297% | |
| Saturated Fat | 137.7 g | 688% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1307 mg | 436% | |
| Sodium | 2898 mg | 126% | |
| Total Carbohydrate | 895.8 g | 326% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 602.7 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 398 mg | 31% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1354 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
